The Dinner Planner


Asian Pork Chops with Rice and Greens

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Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • cup hoisin sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 garlic clove - crushed
  • 2-3 cm ginger - minced
  • 4 pork chops - or medallions
  • 1 bunch asian greens - we used choy sum
  • 1 tbsp sesame seeds - toasted
  • 1 cup rice


  • Cook rice as per your favourite method.
  • Combine hoisin, oyster sauce, vinegar, garlic, ginger and sesame oil in a large shallow dish. Add pork chops and turn to coat. Cover and leave to marinate for 10 minutes.
  • Heat a large fry pan over medium heat. Add pork chops (reserve marinade) and cook for 3-4 minutes each side until dark golden and becoming sticky but not burnt. Transfer pork to a plate, cover with foil to rest and keep warm.
  • Add the asian greens to the pan with a spash of water, cook until wilted. Remove and set aside.
  • Pour reserved marinade in the pan with ½ cup water. Bring to the boil and let thicken slightly.
  • Divide pork, rice and greens between serving plates. Drizzle with sauce and garnish with sesame seeds.

Tips and Variations

GLUTEN FREE - check sauces and use GF versions. 
VEGETARIAN - add firm tofu and thickly sliced eggplant rounds in the marinade. 

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